Broccoli Salad with BBQ Chicken

Ingredients

• 1 granny smith apple
• 1/4 cup (28 g) dried cranberries
• 1/4 cup (28 g) chopped walnuts
• 1/4 cup (28 g) shredded carrots
• 1/2 cup (28 g) shredded cabbage
• 1 1/2 cups (107 g) broccoli florets
• 1/4 cup (57 g) Greek yogurt
• 1 tbsp (15 g) apple cider vinegar
• 1 tsp (2 g) paprika
• 1/2 tsp (4.5 g) salt
• 1 tsp (4.5 g) olive oil
• 1/3 cup (82 g) bbq sauce
• 8 oz (226 g) boneless, skinless chicken thighs

Directions

1. Dice granny smith apple and add to a large bowl with cranberries, walnuts, carrots, cabbage, and broccoli florets. Set aside.
2. Mix Greek yogurt, apple cider vinegar, paprika, 1 tbsp water, and 1/2 tbsp of kosher salt in a small bowl to create a dressing.
3. Toss broccoli salad in 1/2 of the yogurt dressing. Save the remaining dressing. Refrigerate broccoli salad for one hour before serving.
4. Toss chicken thighs in bbq sauce and salt.
5. Grill chicken thighs on medium-low heat until done. Flip every few minutes to prevent bbq sauce from burning.
6. When chicken is finished, top broccoli salad with remaining dressing and serve with chicken. Enjoy!

Servings : 2

Prep Time : 20 minutes

Cooking time: 20 minutes

Nutrition Info

Calories: 417, Carbohydrate: 34 grams, Protein: 31 grams, Fat: 19 grams